Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.
...

Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.

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By lindabcooks

July 24, 2013
5:11 p.m.

“If thou art wise, lay thee down and steep thyself in a bowl of summertime.” –Virgil

If I didn’t know better, I’d think he was talking about tomatoes. What else could be considered more a bowl of summertime? But too bad for Virgil as he lived long before the discovery of the Americas – and tomatoes which are native to this hemisphere. Poor guy never got to taste them.

I got this photo below from an avid gardener who sure grows tomatoes much bigger and better than I do. A delight. When I do get a batch of my own and the weather cools enough for me to dare use the stove, I’ll be more creative with them For now, I’ll be content to cut them into wedges and treat them to splashes of olive oil, sprinkles of red wine vinegar, and showers of chopped fresh basil, salt, and pepper. If I happen to remember at the store, I’ll buy goat cheese or blue cheese crumbles, and sprinkle them on as well.